Greek Chicken Grain Bowls

INGREDIENTS

For the sauce:

4 oz

feta cheese, drained

2 1/2 tbsp

water

1 tbsp

extra-virgin olive oil

For the bowls:

1/2

medium red onion, thinly sliced (about 1/2 cup)

1/4 cup plus 1 tablespoon

freshly squeezed lemon juice (from 2 medium lemons), divided

clove garlic, minced

2 tsp

dried oregano

1/2 tsp

dried marjoram

1 1/2 tsp

kosher salt, divided

1/4 tsp

freshly ground black pepper

boneless, skinless chicken thighs (about 1 1/2 pounds total)

1 1/4 cups

quinoa, rinsed well

2 cups

water

cucumber, sliced into 1/2-inch thick rounds

1 cup

grape or cherry tomatoes, halved

1/2 cup

pitted Kalamata olives